- 12 ounces orzo (rice-shaped pasta)
- 2 tablespoons plus 1/2 cup olive oil
- 1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 3/4 cup pitted Kalamata olives
- 4 green onions, chopped
- 2 tablespoons drained capers
- 3 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon minced garlic
- 1 1/2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon ground cumin
- 3 tablespoons pine nuts, toasted
- Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
- Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
- Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Garnish salad with pine nuts; serve.